Strawberry Rhubarb Crumble Pie
Ripe strawberries and tart rhubarb combine into the most sublime filling for this easy one crust strawberry rhubarb pie.
Servings: 10 servings
Calories: 428kcal
Ingredients
- 1 frozen deep dish pie crust, do not thaw. (I like Marie Callender's)
crumble
- 1 cup all purpose flour
- 2/3 cup sugar
- 1/2 cup cold butter cut in pieces
- 1 Tbsp vanilla bean paste
filling
- 1 1/4 cup sugar
- 1/3 cup flour
- 2 Tbsp cornstarch
- 2 cups thin sliced rhubarb
- 2 cups sliced strawberries
- 1 small apple* peeled and grated (about 1/2 cup)
Instructions
- Preheat the oven to 375F
- Put the crumble ingredients in a food processor and pulse about 25 times, or until it resembles coarse crumbs. Pour it into a bowl, add the vanilla paste, and work it in with your fingers, I like to create some clumps in the mixture with my fingers by pressing it together to get a coarser crumble texture.
- Whisk together the sugar, flour, and cornstarch for the filling in a large bowl. Add the fruit and toss to get it all coated with the flour sugar mixture.
- Transfer your frozen pie crust to one of your own pie plates if you like. Fill the frozen pie crust with the fruit filling. Top with the crumble topping.
- Put the pie on a baking sheet and bake for 50-60 minutes until golden and bubbling. Check the pie half way through and if it seems to be browning too quickly, lay a piece of foil loosely over the top.
- Let the pie cool before slicing ~ when the filling is still hot it will be very runny.
Notes
*Apple is rich in natural pectin and helps thicken the pie filling.
Nutrition
Calories: 428kcal | Carbohydrates: 69g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 155mg | Potassium: 176mg | Fiber: 2g | Sugar: 43g | Vitamin A: 322IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 2mg